Add beef to a medium size bowl
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
efrigerator overnight.
Strain the marinated beef and vegetables making sure to
ine, and sugar.
Slice beef against the grain in strips
For the beef stock, place all ingredients into
For the beef empanadas, preheat the oven to
FOR THE CHICKEN LIVER PATE: In
For the beef: place in large pan and
I use this recipe for leftover beef and gravy.
Brown onion and green pepper.
Add gravy and curry powder.
(This will spice up the gravy; add until desired spiciness.)
Add beef (cubed), apples (cut in small pieces) and raisins.
Cook until apples are soft and raisins are plump.
Serve over rice.
For the Beef: Combine the balsamic vinegar, rosemary
Note: The recipe calls for Grey Poupon peppercorn mustard. As
o 350\u00b0F.
Place marinated meat in roasting pan. Reserve
Add beef and toss to coat. Cover and chill for 3 hours
br>Add the beef or chicken and marinate for 2 hours in
Slice the beef in half lengthwise. Heat the
Place basil leaves in plastic bag and mash to release flavors and oils. Add two tablespoons olive oil, soy sauce, brown sugar, pepper, and beef into bag; refrigerate overnight.
Warm a non-stick skillet over medium heat; add remaining oil when hot. Toss garlic and green onion in oil for two or three minutes, being careful not to brown them. Add marinated beef; saute for 3-4 minutes until cooked as desired, monitoring closely.
First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.
In a large resealable plastic bag, combine the first six ingredients; add flank steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140; medium should read 160, and well done 170). Let stand for 10 minutes before slicing.
nd mix well.
Add beef and mix well to coat
n a small bowl, except for the olive oil, and stir